Raw materials: fresh milk, sugar, lactic acid bacteria.

Utensils: pots, plates, milk bottles, etc.

Production method:

1, choose fresh milk without antibiotics and preservatives, and require that the fat content is not higher than 3%, the dry matter is higher than 8.5%, and the acidity is less than 0. 16. Add sugar according to the proportion of fresh milk 5% ~ 10%, boil for 3 minutes and then filter.

2. Quickly cool the filtered milk to 38℃ ~ 42℃, and inoculate lactic acid bacteria under aseptic conditions to make the strains evenly distributed.

3. After inoculation, put the milk into the cleaned and disinfected bottle, seal it in time, and ferment it at the constant temperature of 37℃ and 65438 0℃ for 4 ~ 6 hours. After fermentation, samples should be taken for acidity and coagulation at any time.

4. When the acidity is 0.58 and the solidification meets the requirements, stop the fermentation, carefully take it out and cool it at room temperature, and then move it to the refrigerator at 2℃-6℃ for cooling.

Other simple methods—

Raw materials:

500 ml of pure milk.

Original yogurt 125ml.

Tools:

Rice cookers, porcelain cups with lids, spoons and microwave ovens (milk can be heated by other methods, but microwave ovens are not only fast, but also easy to control the heating temperature).

Exercise:

1. Put the porcelain cup (together with the lid) and spoon into the rice cooker, add water and boil it for 10 minutes for disinfection.

2. Take out the cup and pour in the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and there is no need to boil it), and put the milk in the microwave oven to heat it, so that it will not burn your hands when touching the cup wall.

3. Add yogurt to warm milk, stir well with a spoon and cover it.

4. Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the pot.

After 5.8 ~ 10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning.

Precautions:

1. You can't add fruit to the strain yogurt, let alone fruit-flavored yogurt.

2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to the touch.

3. Don't use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the cup is not up to standard, it is easy to deform when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectants for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. Anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) is not suitable for cooperative production of yogurt.

7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of being fat and like sweets, you can add sugar before eating. Don't put sugar before fermentation.

8. The shelf life of homemade yogurt is 2-3 days.